Category: Food & Drink

The Lost Abbey’s Track #8 Beer Reviews by

Despite its high alcohol, Track #8 is an insanely drinkable beast of a beer that’s been tamed for your enjoyment.

Wild Heaven Beer’s Ode To Mercy “Nitrode” Beer Reviews by

The nitro works well in Ode to Mercy—just enough to enhance the mouthfeel without tempering the toasted malt flavor or the bitterness and roastiness of the coffee.

The Chocolatte Cordial, a Dessert Beer Cocktail with Bourbon, Amaretto, and Porter Kindred Spirits by

A bourbon base combines with two decadent liqueurs and a roasty Chocolate Porter in a sweetly balanced, yet indulgent, beer cocktail.

Cornish Pasty: A Portable, Savory Hand Pie Cuisine à la Bière by

Baking a Cornish pasty’s filling and crust together seals savory flavors of Brown Ale and lamb or garden veggies and Pilsner into a crispy, portable meal.

Chile My Soul: Homebrewing with Peppers BYOB by

Add fresh chile to a Rye Brown Ale in one of three ways to achieve character that ranges from subtle pepper flavors to tongue-scorching burn.

Forbidden Root Brewery’s Fernetic Beer Reviews by

Although a robust and somewhat chaotic beer, the balance of ingredients brought a surprising drinkability to Forbidden Root’s Fernetic.

Funky Buddha Brewery’s Barrel-Aged Last Buffalo In The Park Beer Reviews by

An Imperial take on Funky Buddha’s Last Snow, a Porter that’s brewed with coconut and coffee, Last Buffalo has a warming alcohol hitting 11.5 percent alcohol by volume and a lush, full-bodied mouthfeel you’d find in a souped-up adult coffee drink.

Full Moon Flip for Two, a Beer Cocktail with Chicory, Chili, and Imperial Stout Kindred Spirits by

The bittersweet spice of chicory combines with the kick of chili, a ginger- and vanilla-infused bourbon, and an Imperial Stout by COAST Brewing Co. to create a flip with a warming spice and substantial body.

Fisherman’s Pie Infused with Irish Red Ale Cuisine à la Bière by

Irish Red Ale’s caramel malts and grassy hop undertones add history and heritage to a Fisherman’s Pie layered with beer-poached seafood and mashed potatoes.

Hashing It Out: A New Hop Supercharger for Homebrewers BYOB by

Brewing a Pale Ale with Idaho 7 “hop hash,” a hop supercharger added in the kettle or whirlpool for more potent hop character with less muddiness.

Make Burke Believe, a Beer Cocktail with Dry-Hopped Sour, Bourbon, and Cynar Kindred Spirits by

This cocktail was made to convince a skeptical bartender at New York city bar As Is that sour beer can work well with whiskey.

Making Okonomiyaki, a Savory Japanese “Pancake” with Brown Ale Cuisine à la Bière by

Crispy on the outside and fluffy on the inside, Japanese Okonomiyaki becomes a perfect canvas for an endless number of topping combinations.

A Hazy Shade of Winter: Homebrewing a Belgian-Style Session Ale BYOB by

Session beers aren’t limited to British styles—Grisette, the lesser-brewed cousin of Belgian Saison, is a refreshing thirst quencher at just 4 percent ABV.

How to Make Lord Nibbler, a Cocktail with IPA syrup, Bourbon, and Campari Kindred Spirits by

The pine and citrus notes in the massive hop profile of COOP Ale Works’ F5 IPA shine brightly against the bourbon’s hints of soft vanilla and spice in this beer cocktail by Oklahoma bar Valkyrie.

Umami Rice with Brown Ale Cuisine à la Bière by

Brown Ale combines with mushrooms, miso, and Chinese-style sausage to add depth and umami flavors to a simple fried rice dish.

Preparing for Lawn Season: Brewing a Pre-Prohibition-Style Cream Ale BYOB by

Take advantage of winter’s low ambient temps by brewing a pre-Prohibition Cream Ale in preparation for the lawn-mowing days to come.

5 Sources of Inspiration for Dogfish Head Immort Ale 6 Degrees of Fermentation by

Dogfish Head founder Sam Calagione reveals the five beverages that inspired Immort Ale, from Alaskan Smoked Porter to Pappy Van Winkle.

A Flavorful History, Served by the Glass: The Enduring Appeal of Mole Beer Feature by

Inspired by the traditional south central Mexican sauce, which can contain up to 20 different ingredients, brewers across the country are putting their own unique spins on mole-inspired beers—and the public can’t get enough.

How to Make Invocation, a Beer Cocktail with Irish Stout, Rye, and Chartreuse Kindred Spirits by

This beer cocktail combines rye whiskey and the herbal flavors of basil syrup and Chartreuse with the velvety, chocolate, and coffee notes of Gutshot Dry Irish Stout from Henderson, Nev.’s Bad Beat Brewing.

Baking with Beer: Orange Marmalade and Persimmon Spiced Ale Cakes Cuisine à la Bière by

Winter is full of many gatherings that call for celebration, so why not bake a beer cake? These seasonally inspired recipes will bring surprising, beer-inspired flavor combinations to any holiday feast, New Year’s Eve party, or even a bottle share.

A Mostly True Story: Homebrewing Wood Chipper Irish Red Ale BYOB by

A trip to Fargo, N.D., rekindles a love for malt-forward beers and inspires Wood Chipper Irish Red Ale, with an addition of roasted barley for a subtle color boost.

Brewski Old Fashioned Kindred Spirits by

This beer cocktail combines classic old fashioned ingredients of orange peel, cherry, and bourbon with Oatmeal Stout and a housemade vanilla Stout syrup for sweetness.

A Tropical Thanksgiving Cuisine à la Bière by

Ingredients like pineapple, ginger, and coconut play off the tropical flavors in new-school hops in this island-inspired Thanksgiving feast.

California’s Double Brown Hustle BYOB by

This big, dank Double Brown Ale recipe commemorates California Governor Jerry Brown, who has signed four homebrew bills into law.

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